1 c. sugar
1/2 c. water
1 sq. chocolate
1 Tb. butter
1/2 tsp. vanilla
Mix together the sugar, water, and melted chocolate. Boil the mixture
for 5 minutes. Cool it slightly, then add the butter and vanilla.
15. WHIPPED CREAM.--Whipped cream is frequently served with cold
desserts in place of a sauce or as a garnish. If cream is too thin to
whip, it will have to be served plain, but it is an economy to whip it,
for whipped cream goes much further. To make whipping possible, the
cream must have a comparatively high percentage of fat. The higher the
percentage of fat, however, the more expensive will be the cream.
16. One of the requirements of successfully whipped cream, especially in
summer, is that it be as cold as possible. Warm cream does not whip
nearly so readily as cold. If it is necessary to whip cream in warm
weather or in a warm place, the bowl containing the cream may be packed
in a larger one containing ice and salt and allowed to stand for some
time before the whipping is begun.
17. A bowl-shaped utensil with a round bottom is the best to use for
whipping cream. Either an egg whip or a rotary beater may be used to do
the beating, which should be done rapidly. If the cream does not show
signs of whipping within a reasonable time, the result is likely to be
the formation of little globules of butter. Cream that whips properly
will become stiff and light in a short time. After cream has been
whipped till stiff, it should be sweetened slightly with sugar and
flavored with vanilla or any other desirable flavoring.
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